Violetjam Recipes

VIOLET JAM

Violet Jam image

Here in North Carolina, wild violets grow everywhere in the spring. Here is a way I found on Chef2Chef to preserve them. I haven't tried this yet, but will in the spring. This recipe originally comes from England.

Provided by Sharon123

Categories European

Time 13m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups wild violet blossoms
1 1/2 cups water, divided
1 medium lime, juice of
2 1/3 cups sugar
1 (1 3/4 ounce) package dry pectin

Steps:

Rinse violet blossoms well and place in a blender or food processor.
Add 3/4 cups water and the lime juice; blend well.
Gradually add sugar, blending until a smooth paste is formed.
In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
Add to blender and blend for 1 minute.
Quickly pour into prepared jars and seal.
This turns a beautiful purple color.

Nutrition Facts : Calories 659.2, Fat 0.1, Sodium 36, Carbohydrate 171.6, Fiber 1.5, Sugar 155.6, Protein 0.1

VIOLET JELLY

Violet Jelly image

For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin

Provided by Taste of Home

Time 45m

Yield about 5 half-pints.

Number Of Ingredients 5

Ingredients

8 cups fresh violet blossoms
3-1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup lemon juice
4 cups sugar

Steps:

Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

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